Partridge & Mushroom Casserole

One of our all time favourite dishes.


Prep Time
10 minutes

Cook Time
15 mins

A very simple, truly scrumptious and healthy one pot meal.


Serving 4
4 x Partridge Breast
1 tbsp x Olive Oil
65g x Pancetta
300g x Mushrooms, Sliced
1 x Large Onion
75g x Petits-Pois
1 tbsp x Apple Cider Vinegar
1 tsp x Flour
250ml x Stock
1 tbsp x Parsley

1. Add the

olive oil to the pan and add in your diced onion, sweat the onion until it is a nice golden colour.

2. Once the

onion is sweated nicely you can add in the pancetta and mushrooms. Then when they are nearly cooked you can add in the chopped partridge breast, dust the breast with flour and brown all sides.

3. The partridge

will cook very quickly, so once browned add the stock and vinegar as quickly as possible. Bubble them for 1 – 2 minutes.

4. Finally add

in the petis-pois and bubble until cooked, probably no more than 3 minutes. Add in as much parsley as you want then bubble for another minute.

5. Serve

it with mashed potato, broccoli, and some grainy mustard on the side.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Partridge recipes